ABSTRACT
In contrast to fabric washing and hand dishwashing, surfactants do not play a large part in the soil-removal process in machine dishwashing. The reason is that most surfactants produce excessive foaming, which has an adverse effect on the pump-spray system in machines. Moreover, part of the cleaning function of surfactants is taken up by the highly alkaline conditions, which are practical in the machine-dishwashing process. The surfactants which are used are generally of the low-foaming nonionic type. They are capable of reducing the foaming caused by food residues, such as egg protein and, by their wetting properties, give a sheeting action which reduces filming and spotting.
